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Thai-Style Mini Pork Burger Bites

by Damian King Lee from The Noodle Cookbook

Serve these flavourful Thai-inspired pork burger bites at your next gathering, complete with garlic, soy sauce, and fragrant lemongrass.

From the book

Introduction

Burger bites are a Western guilty pleasure, while this Thai-inspired healthy is just a pleasure. They’re great piled on a platter for something different at a party. Dip them into some of our Mr Lee’s house sauces for an extra hot, tangy or sweet hit. You can substitute the homemade hot sauce for shop-bought sriracha, and ready-made sweet chilli sauce is widely available.

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Ingredients

20g (¾ oz) dried rice vermicelli noodles
½ tbsp vegetable oil
For the burgers:
300g (10½ oz) lean minced (ground) pork
½ small red onion, finely diced
½ lemongrass stalk (or ½ tsp ground dried lemongrass)
2 small anchovies, finely chopped
1 tsp garlic paste (or 2 garlic cloves, crushed and finely chopped)
½ tsp ground white pepper
1 tsp ready-made fish sauce
1 tsp light soy sauce (or use tamari for a gluten-free alternative)
1 tbsp cornflour (corn starch)
1 tsp toasted sesame oil
1 tsp honey or agave syrup
To serve:
40–80ml (1¼–2¾fl oz) sriracha
40–80ml (1¼–2¾fl oz) shop-bought sweet chilli sauce
lemon wedges

Method

Place the noodles in a bowl of boiling water and leave to soak for 1–2 minutes. Drain well, then roughly chop them.

In a large bowl, mix together all the burger ingredients. Stir in the drained chopped noodles.

Using wet hands, form the meat mixture into golf-ball sized burgers and then flatten them a bit. Once you’ve formed your burger bites, place them on a board or tray, ready to cook.

Heat the vegetable oil in a large, wide frying pan (skillet) over a high heat. Add the burgers and cook for 2 minutes on each side, then reduce the heat to low and cook for a further 1 minute on one side only. Remove from heat and place on a plate lined with paper towels to drain any excess oil.

To serve, pile the burger bites on a serving plate, with lemon wedges and the dipping sauces in little bowls on the side. Then step back before the crowd descends. Head’s up: they go fast.

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From the book: The Noodle Cookbook

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